Gingered Rhubarb Crisp with Vanilla Ice Cream

Preheat the oven to 375°F (190°C).

Rinse the rhubarb and trim the ends, then cut into ½-inch pieces to yield approximately 6 cups.

Chop the ginger lumps into small pieces, removing any excess syrup with a paper towel.

Combine the rhubarb pieces, chopped ginger, ¾ cup of the sugar, and cornstarch in a bowl, stirring gently until the rhubarb is evenly coated.

Transfer the rhubarb mixture to a 9-inch square baking dish, spreading it evenly.

Prepare the crisp topping by combining the remaining ¼ cup sugar with the oats, butter, and flour in a separate bowl, mixing with your fingers until the mixture resembles coarse breadcrumbs.

Sprinkle the crisp topping evenly over the rhubarb filling, pressing down gently.

Bake for 30–35 minutes until the topping is golden brown and the rhubarb filling bubbles slightly at the edges.

Remove from the oven and allow to cool for 5 minutes before serving.

Divide the warm crisp among four bowls and top each portion with a scoop of vanilla ice cream.